Burritos with Chipotle Turkey & Sweet Potato Chilli

Turkey burrito on a plate with hot sauce on a wooden board

Burritos with Chipotle Turkey & Sweet Potato Chilli

These burritos are stuffed with the most amazing cheesy chipotle turkey chilli. Serve them with sour cream, hot sauce and some fresh coriander leaves.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 40

Total Time 50

Servings burritos

Calories 410kcal

Author Amy Fulwood

Ingredients

1 tablespoon Oil
1 Onion chopped
2 cloves Garlic crushed
500 g Turkey Mince (Ground Turkey)
1 teaspoon Chilli Powder
2 teaspoon Cumin
2 teaspoon Chipotle Paste
4 Sweet Potatoes peeled and chopped
1 400g tin Chopped Tomatoes
250 ml Chicken Stock
1 400g tin Kidney Beans drained and rinsed
30 g Cheddar Cheese grated
10-12 Tortillas
Avocado, Hot Sauce, Fresh Coriander (Cilantro) & Sour Cream to serve

UK Measures - US Measures

Instructions

Heat the oil over a medium heat. Add the onion and cook for a couple of minutes before adding the garlic and cooking for another 5 minutes. Add the turkey and cook until there's no pink left.
Add the sweet potato and all the spices to the pot and cook for another couple of minutes before adding the tomatoes and stock. Bring to a simmer and cook for 20 minutes until the sweet potatoes have softened.
Add the kidney beans and grated cheese and stir until the cheese has melted. Roll a spoonful of chilli in each tortilla. If keeping for another occasion wrap in foil and reheat in the oven when ready to eat. If eating straight away then serve topped with your choice of toppings.

Notes

Inspired by Pinch of Yum

Nutrition